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The Best Meringue
Cookies Recipe Ever!
Updated February 20, 2019.
This Meringue Cookies recipe is the next best thing to Heaven!
Naturally gluten-free, the lovely dollops of angelic foam are a luscious melt-in-your-mouth treat.
So versatile, too!
Enjoy all the Meringue Cookies recipe variations and use them to create wondrous desserts.
Imagine, meringue topped pies, meringue filled cakes, scrumptious schaums, tasty tortes, exquisite pastries and delightful desserts topped with fun fillings, fruits and sauces, and then garnished with sweetened whipped cream.
Meringue Cookies Recipe Making Tips
Volume is everything when making a meringue cookies recipe.
For the lightest and fluffiest meringues, ingredients, kitchen tools and equipment should be at room temperature.
Since fats and oils destroy meringues, make sure all kitchen tools and equipment are clean and dry.
Aged egg whites produce more volume when whipped than do fresh eggs; choose eggs 4 to 7 days old.
Eggs separate easier when thoroughly chilled; separate cold eggs in advance, and then set aside egg whites to come to room temperature for 30 minutes before whipping them.
Egg yolks contain fat, which kills meringues.
To prevent yolks from breaking and ruining the egg whites, crack open eggs one at a time and separate into a small bowl, such as a custard cup, and then transfer the separated egg white to a large mixing bowl.
For more success when separating eggs, consider using a specially designed egg separator.
Whip in sugar until completely dissolved to prevent meringue from "weeping" during baking.
If desired, use a drop of gluten-free food coloring to tint your chosen meringue cookies recipe.
How to Bake a Meringue Cookies Recipe
The heat from cooking induces a chemical change in the proteins of egg whites and yolks, causing them to become firm.
High heat causes these proteins to shrink and toughen.
The key to beautiful meringues is to bake them in a low temperature oven, just long enough for the egg white to be hard-cooked, but tender, and so the meringue doesn't crack, break or fall.
Always use an oven thermometer to check the oven temperature before baking any meringue.
CAUTION! !!DO NOT OPEN THE OVEN DOOR!!
Meringue cookies recipes are prone to "fall" and may weep, crack or break when subjected to drafts.
Turn off the oven when baking time is done, and allow the oven and cookies to cool to room temperature before opening the oven door to remove them.
How to Store Meringue Cookies
Meringue cookies are a dried food; therefore they do not freeze well.
For best results, store this baked meringue cookies recipe or meringue shells in airtight containers to keep them crisp.
The Best Meringue Cookies Recipe Ever!
By Cat McMahon
A delicate crisp crust and marshmallow-like inside make these delightful Meringue Cookies absolutely divine!
Prep Time: 25 minutes Cook Time: 4 hours Yield:36 cookies
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- dash salt
- 1 cup granulated white sugar
- 1 teaspoon Homemade Vanilla Extract (or 1/2 to 1 teaspoon gluten-free flavoring of choice)
1. Place two racks, one in center and one in upper 1/3 of oven.
2. Preheat oven to 200°F.
3. Line two cookie sheets with parchment paper, and then set aside.
4. In a large mixing bowl, add egg whites, cream of tartar and salt.
5. With an electric mixer, beat egg whites just until soft peaks form.
6. Add sugar, slowly sprinkling it over meringue 1 tablespoon at a time; continue beating just until stiff glossy peaks form; DO NOT OVER BEAT!
7. Beat in vanilla extract.
8. Drop by heaping teaspoons full, or spoon into pastry tube with a large decorator's tip and pipe 2 inches apart on prepared cookies sheets.
9. Bake for 2 hours.
10. DO NOT OPEN OVEN!
11. Turn off oven and allow to cool to room temperature before removing cookies, about 2 hours.
12. DO NOT OPEN OVEN!
13. When cookies are cool, remove from cookie sheets and store in an airtight container.